Home Kitchen Crispy Parmesan Chicken Cutlets

Who Doesn’t Love A Crispy Chicken Cutlet?

I’m not sure how or why in the last 16 years, I haven’t shared my recipe for chicken cutlets because it’s one of everyone at the table’s go-to things I make for dinner. Thin chicken cutlets are dredged in flour, egg and a blend of panko, italian breadcrumbs, parmesan cheese and seasonings and cooked until golden and crispy – it’s all pretty straightforward and the end results are notable! I usually make it and have pasta, garlic bread and a simple salad. But you could genuinely serve it with any side. I’ve gone ahead and made a small list at the end of this post of great side dishes to serve with these amazingly crispy parmesan chicken cutlets.

Prepare to fall in love.

To Make These Crispy Parmesan Chicken Cutlets Set out:

• boneless skinless chicken breasts – You’ll need close two breasts close to 1½ pounds.
• unbleached all-purpose flour – This provides a nice dry surface for the egg and breadcrumbs to adhere to. Can use GF 1:1 flour.
• eggs – It acts as a sticky glue that binds the outer breadcrumbs to the chicken so the crust does not fall off during frying/cooking.
• panko breadcrumbs – Use kitchen-made or store-bought! Or use GF.
• italian breadcrumbs – Use from-scratch (in my cookbook if you have it!) or store-bought! Or use GF!
• parmesan cheese – Freshly grated parmesan cheese is preferred.
• italian seasoning – Use from-scratch or store-bought!
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• kosher salt – Enhances the flavors of the chicken cutlet.
• freshly ground black pepper – Adds some subtle bite and flavor.
• olive oil or avocado oil – Use an oil safe for high-temperature cooking/frying.

Prep the Chicken Breasts:

When making chicken cutlets, I try to find 2 good size chicken breasts weighing simply under 1½ pounds. A sharp knife helps to cut each breast into three cutlets, but I also pop them into the freezer for 20 or so minutes as well.

With a sharp knife, slice each boneless skinless chicken breast into three thin cutlets.

Either place two cutlets between parchment or plastic wrap, or slip two into a resealable gallon bag. Using the flat side of a meat tenderizer, pound them to roughly 1/4 of an inch.

Remove and repeat with the remaining chicken cutlets. Once finished, set them off to the side.

Prep Your Breading Station:

Grab three dishes. In the past, I’ve use pie plates or shallow pasta bowls. However, there are sets you can buy. Mine are from Pampered Chef, but I’m looking into swapping them with stainless. I’ve link the stainless ones I’m eyeing in the recipe printable.

In the first dish, add 1/2 cup unbleached all-purpose flour.

Then in the second, add 2 large eggs and 1 tablespoon of water.

In the third, measure and add 1 cup panko, 3/4 cup Italian bread crumbs, 2 teaspoons Italian seasoning and 1 teaspoon garlic powder.

Beat the eggs with the water and gently combine the breadcrumbs, parmesan and seasonings.

Pat both sides of the chicken cutlets with paper towel before seasoning both sides with kosher salt and freshly ground black pepper.

Prepare Pans and Preheat Oven:

Preheat your oven to its lowest temperature (mine is 170℉ or 76℃). Prepare two large (half sheet) baking sheets by placing down parchment paper or foil and setting a wire rack on top each. One pan is for placing the breaded chicken cutlets on and the other will be for when the crispy chicken cutlets come out of the pan. This avoids cross contamination.

Bread The Chicken Cutlets:

Working with one chicken cutlet at a time, first dip both sides in the flour and shake off any excess flour back into the dish. Next dip both sides into the egg, again allowing the excess to drip back into the dish.

Next place the coated chicken cutlet into the parmesan breadcrumb mixture.

Flipping and pressing the crumb mixture into the chicken.

Transfer to one of the prepared wire rack set into a rimmed pan and repeat with the remaining cutlets.

Allow the breaded chicken cutlets to rest for 8 to 10 minutes while you heat up 3/4 cup of oil in a 10-inch skillet.

Once the oil is hot, place 2 breaded cutlets into the the oil – it should sizzle – and cook the first for 2 to 3 minutes or until golden brown. I rotate each piece at the 1 and a half minute mark so the outer edges are now in the middle, this helps for even cooking and browning.

After 3 minutes, carefully turn the chicken cutlets and cook 2 to 3 minutes or until fully cooked (repeating the step above to ensure even cooking/browning).

Transfer the crispy golden chicken cutlets to the clean wire rack set into the pan and keep warm in your low oven.

Repeat with the remaining cutlets.

Serve as is or topped with extra freshly grated paremsan cheese and minced fresh parsley. It truly is that unfussy!

What To Serve with Crispy Parmesan Chicken Cutlets:

There are so many ways to enjoy chicken cutlets. Below is a list of pastas, salads and more!

• pastas – creamy lemon parmesan pasta, pasta alla vodka, butternut squash rigatoni, garden vegetable ragu, lemon parmesan and kale spaghetti with olives or cacio e pepe carbonara.
• salads – La Scala chopped salad, italian chopped salad, charred lemon and tuscan kale salad or find the reliable salad here.
• vegetable and starchy sides – roasted garlic whipped butternut squash, mashed potatoes, rice, garlicky green beans almandine, lemon parmesan asparagus, or roasted broccoli or check out my other side dishes!
• serve with a sauce – marinara, ranch dressing, or pesto.

How To Store Chicken Cutlets:

Let cool completely and store in an air-tight container. I like to separate each layer with pieces of paper towel to absorb any moisture.

How To Reheat Chicken Cutlets:

This is one of the million reasons I like having an air fryer because it’s the dependable for reheating chicken cutlets. Simply preheat to 325°F (or 160°C) and reheat for 3 to 6 minutes. However you can reheat them in a 375°F (190°C) oven for 10 to 15 minutes.

How To Make Chicken Cutlets In Advance:

Follow all steps for breading the chicken cutlets (do not cook). Then arrange on a sheet pan and flash freeze by placing them in the freezer for about 30 minutes. Next, transfer each one to a freezer-safe bag and store in your freezer for up to 1 month. To cook the chicken cutlets from frozen, generously spray both sides with olive or avocado oil and bake in a preheated 450°F (230°C) oven for 20–25 min or until internal temp reaches 165°F (70-75°C).

Enjoy! And if you give this Crispy Parmesan Chicken Cutlets recipe a try, let me know! Snap a photo and tag me on twitter or instagram!